Preparation

Preheat oven to 350°.

Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.

Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.

Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.

Remove and discard the bay leaves.

*Cook's Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

Reviews

5 Reviews

It is the best pot roast ever!!
We use the leftovers to make french dips and they are sooo amazing it's our new favorite meal! Sub rolls with butter and mayo and heat the meat up load it onto the bread place cheese on top and heat up in oven and make a package of Au jus sauce best leftovers of a great meal!

my roast is burnt. I smelled it and add a little water, still had 1 hr 20 min to go. Another hour and it was very burnt at the bottom and all the gravy. I did put 1/2 cup of water instead of 3/4 but it shouldn't have made that big difference. It is still full of flavor. It's for tomorrow's dinner so I'll make a little gravy myself. Next time I'll one cup of water.

Preparation

Preheat oven to 350°.
Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Remove and discard the bay leaves.
*Cook's Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.